Maggie Borden

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A shining star in the Annapolis food scene, Fox’s Den is a cozy gastropub where Josh Brown’s modern comfort fare is complemented by the innovative beverage program curated by Tommy Burns. While his primary motivation is the satisfaction of his diners, Brown also hopes his cuisine will also “create conversations at the table,” whether through the manipulation of a familiar dish’s components or an unexpected plating intended to pique a guest’s interest. For his Beard House menu, Brown is expanding on this concept with courses like Smoked French Onion Soup–Marinated Squab with Braised Cipollini, French Onion Soup Reduction, Swiss Saganaki, and Onion Espuma, in which the melting pot of America comes together on a plate—or Cauliflower Panna Cotta with Fried Garlic, Brussels Sprout Leaves, Pickled Fiddlehead Ferns, and Vadouvan​, where the dish’s simple elegance belies the complexity of flavors in its layered components. Served alongside Burns’s audacious cocktails and inspired pairings, this is a hearty supper of elevated Americana that is not to be missed.